Take classic chocolate chip cookies up a notch with one simple trick. Add marshmallows to transform them into marshmallow chocolate chip cookies!
These tasty treats have it all, with gooey marshmallows, puddles of melted chocolate, and chewy brown sugar cookie dough. They’re totally irresistible!
They’re also super easy to make and will transport you back to your childhood camping days. (Without the hassle of starting a campfire, that is!)
Enjoy them warm for a real treat, but be warned, it’s impossible to eat just one!
Why You’ll Love These Marshmallow Chocolate Chip Cookies
Gooey Texture: Adding mini marshmallows creates pockets of gooey, melty goodness in each cookie. They’re almost s’mores.
Crowd-Pleasers: These cookies are perfect for lazy days and special occasions. Enjoy them on a cozy night in, or gift them at a holiday cookie swap. Everyone will beg for the recipe.
Nostalgic Flavor: These cookies combine the classic flavors of chocolate chip cookies and marshmallows. They evoke nostalgic memories of campfires and summer nights.
Ingredients
- All-Purpose Flour: As usual in cookie recipes, all-purpose flour is the base for the dough.
- Baking Soda: In addition to helping the cookies rise, baking soda also provides a soft, chewy texture.
- Salt: Add just a little to balance the sweetness and enhance the other flavors.
- Unsalted Butter: Cream it with the sugars for a buttery, fluffy dough.
- Sugars: Use a mix of granulated and brown sugars. They add sweetness and a rich, molasses-like flavor.
- Eggs: For this recipe, add a large egg and an extra yolk. The eggs bind the dough together. The extra yolk makes the cookies delightfully moist and chewy.
- Pure Vanilla Extract: Like salt, vanilla is another flavor enhancer. It adds depth and warmth while complementing the chocolate perfectly.
- Bittersweet Chocolate Chips: These decadent morsels melt into puddles of chocolate throughout each cookie. Use a high-quality brand for the best results.
- Mini Dehydrated Marshmallows: You just can’t have those pockets of gooey goodness without them! I like the Medley Hills Farm brand.
How to Make Marshmallow Chocolate Chip Cookies
Making these cookies is almost exactly like making standard chocolate chip cookies. There’s just one extra step you’ll need to include.
1. Make the batter. Whisk together the flour, baking soda, and salt in one bowl. Set it aside, then cream together the butter and sugars. After about 2 minutes, beat in the egg, egg yolk, and vanilla. Then, add the dry ingredient mixture to the butter-sugar mixture and fold in the chocolate chips and 3/4 cup of the marshmallows.
2. Chill. Cover the dough and refrigerate it for 30 minutes to 2 hours.
3. Prepare to bake. Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
4. Bake. Roll the chilled dough into small balls and place them 2 inches apart on the baking sheet. Bake for 10 minutes.
5. Add marshmallows. After 10 minutes, remove the partially baked cookies from the oven. Quickly press 3 or 4 mini marshmallows into the top of each one.
6. Bake again. Return the cookies to the oven and bake for another 2 to 3 minutes until the edges are lightly browned.
7. Cool and serve. Let the cookies cool on the baking sheet for 10 minutes. Then, enjoy them slightly warm or place them on wire racks to finish cooling completely.
Tips for the Best Marshmallow Chocolate Chip Cookies
I have about a million tips for baking cookies. To save a little time, I’ll limit myself to just these seven.
- Don’t skip the chilling step. It can be tempting to bake your cookies as soon as you make the dough. Don’t do it! Chilling the dough for at least 30 minutes will prevent the cookies from spreading too much.
- Can’t find dehydrated marshmallows? You can use regular mini marshmallows instead. Just be sure to cut them into smaller pieces before adding them.
- Brown the butter. Before adding the butter, brown it. Doing so will add a rich, nutty flavor to the cookies. Pour off any burnt solids before using the browned butter in the dough.
- Don’t overbake! Instead, slightly underbake the cookies. Remove them the final time when the edges are lightly browned, but the centers are still soft.
- Shape the finished cookies. For perfectly circular cookies, use a round cookie cutter to shape them after baking.
- Have fun with add-ins. For a bit of extra crunch, add chopped nuts, toffee bits, pretzels, and more.
- Make them even more s’mores-like. Simply add a dash of cinnamon to the dough. Then, top the baked cookies with a square of Hershey’s milk chocolate.
How to Store
Storing these cookies is simple. Just be sure to let them cool fully first.
To Store: Place the cooled cookies in an air-tight container. Then, keep them at room temperature for 5 days or in the fridge for up to a week.
To Freeze (Cookies): Place the cookies in a freezer-safe bag or container. Freeze them for up to 3 months.
To Freeze (Cookie Dough): If you want to save time, you can prepare the dough beforehand. Simply follow the recipe to make the dough. Then, scoop the balls onto a parchment-lined baking sheet and freeze them until they’re solid. Transfer them to an air-tight container and freeze them for up to 3 months.
To Bake (Frozen Dough): Let the dough thaw in the fridge overnight. Then, bake as directed.
Marshmallow Chocolate Chip Cookies
24
servings10
minutes12
minutes152
kcalThese marshmallow chocolate chip cookies are a fun twist on a childhood classic! Soft, chewy, studded with chocolate chips, and loaded with gooey marshmallows, they’re just waiting for you to take a bite.
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups bittersweet chocolate chips
1 cup mini dehydrated marshmallows
Instructions
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
- Gradually stir the flour mixture into the butter mixture until just combined. Then, gently stir in the chocolate chips and 3/4 cup of the mini marshmallows.
- Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
- Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
- Roll the chilled dough into 1.5-tablespoon-sized balls. Place on baking sheets about 2 inches apart.
- Bake for 10 minutes. Then, remove them from the oven and quickly press 3 to 4 of the remaining mini marshmallows into the top of each one.
- Return the baking sheet to the oven. Bake for 2 to 3 minutes more until the edges are lightly browned. The cookies may look a bit underdone in the center.
- Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The marshmallows will set into the cookies as they cool. Enjoy!
